I’ve always been a fan of sugar cookies, but I’m not one to leave a classic untouched. These Pistachio Pudding Sugar Cookie Bars bring a whole new twist to the familiar favorite. Imagine a buttery, chewy sugar cookie base paired with the light, nutty flavor of pistachio pudding. Then top it off with a smooth pistachio glaze and a sprinkle of crushed pistachios—it’s the kind of dessert that gets people asking for seconds (and the recipe).

What I love about these bars is how easy they are to whip up, especially when I want something impressive without spending hours in the kitchen. The instant pudding not only brings a gorgeous color but adds moistness and flavor that balances the sweetness of the cookie base. Whether you’re baking for a brunch, potluck, or just treating yourself on a weekend, these cookie bars are an irresistible addition to any table.
Why You’ll Love This Pistachio Pudding Sugar Cookie Bars Recipe
These bars are the perfect blend of soft and chewy with a creamy, flavorful topping. They’re simple enough for beginner bakers but feel like something you’d get at a bakery. The pistachio flavor is delicate, not overpowering, and pairs beautifully with the sweet vanilla undertones of the sugar cookie. Plus, they slice beautifully and look absolutely gorgeous with that green frosting and pistachio crumble—definitely Instagram-worthy.
What Kind of Pistachio Pudding Should I Use?
For this recipe, I always go with instant pistachio pudding mix—the kind you find in the baking aisle. It blends effortlessly into the dough and gives the bars their signature color and nutty flavor without needing actual pistachio paste (which can be expensive or hard to find). Make sure it’s instant, not cook-and-serve. The instant version works as a flavor enhancer and moisture-booster for the cookie base and topping.
You don’t need to prepare the pudding as directed on the box. The dry mix goes straight into the cookie dough and again into the glaze topping. It adds not just flavor but that familiar creamy, nostalgic vibe we all love.
Options for Substitutions
Don’t worry if you need to make a few swaps—this recipe is flexible:
- Pudding Flavor: If pistachio isn’t your thing or you can’t find it, try vanilla, lemon, or white chocolate pudding mix for a different but still delicious twist.
- Butter: You can substitute margarine or plant-based butter for a dairy-free version, but real butter gives the best richness.
- Gluten-Free Flour: A 1:1 gluten-free baking blend works well here. Just be sure it contains xanthan gum.
- Topping: No pistachios? Try crushed almonds, white chocolate chips, or even a drizzle of white glaze with green sprinkles.
- Eggs: A flax egg can replace the real egg if you’re going vegan—though the texture will be slightly less chewy.
These bars are forgiving, so feel free to play a little and adjust based on what you have in your pantry.
Ingredients for This Pistachio Pudding Sugar Cookie Bars Recipe
- Unsalted Butter
Softened butter is the base of the cookie dough, adding rich flavor and moisture. It also helps create that irresistible chewy texture. - Granulated Sugar
Essential for sweetness and for helping to create a tender crumb in the cookie layer. - Egg
The egg binds the ingredients together and contributes to the soft, chewy consistency of the bars. - Vanilla Extract
Just a splash enhances the overall flavor and balances the nuttiness of the pistachio pudding. - All-Purpose Flour
The structure of the cookie base—don’t pack it too tightly when measuring, or your bars may turn out dry. - Instant Pistachio Pudding Mix (Dry)
This is the star of the show! It gives both flavor and a naturally pale green color to the bars. Used in both the dough and glaze. - Baking Powder
Adds a bit of lift to keep the bars from being too dense. - Salt
Just a pinch enhances all the other flavors and balances the sweetness. - Milk
Used in the glaze to loosen the pudding mix into a pourable consistency. - Powdered Sugar
Blended with the pudding and milk to create that creamy, luscious glaze on top. - Chopped Pistachios
Sprinkled over the glaze for texture, visual appeal, and extra pistachio punch.

Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang so you can lift the bars out easily later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 2–3 minutes with a hand or stand mixer on medium speed.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything is fully incorporated and smooth.
Step 4: Mix in the Dry Pudding
Add in the dry instant pistachio pudding mix and beat until well combined. The dough will start to turn a pale green at this stage, which is exactly what you want.
Step 5: Add Flour, Baking Powder, and Salt
Gradually stir in the flour, baking powder, and salt. Mix just until a soft dough forms. Don’t overmix—stop as soon as there are no streaks of flour left.
Step 6: Press into Pan and Bake
Scoop the dough into your prepared pan and press it down evenly with your hands or a spatula. Bake in the preheated oven for 22–25 minutes, or until the edges are lightly golden and the center is set.
Step 7: Cool Completely
Once baked, let the bars cool completely in the pan on a wire rack before glazing. This step is key to prevent the glaze from melting and sliding off.
Step 8: Make the Glaze
In a small bowl, whisk together powdered sugar, dry pistachio pudding mix, and milk until smooth and slightly thick but spreadable. Adjust with more milk or sugar as needed.
Step 9: Glaze and Garnish
Spread the glaze evenly over the cooled bars, then immediately sprinkle the chopped pistachios over the top before the glaze sets.
Step 10: Chill and Slice
Place the pan in the fridge for about 15–20 minutes to help the glaze firm up. Once set, lift the bars out and slice into squares. Enjoy!
How Long to Cook the Pistachio Pudding Sugar Cookie Bars
The cookie bars need to bake for 22 to 25 minutes in a 350°F (175°C) oven. You’ll know they’re ready when the edges are just turning golden and the center no longer looks shiny. Be careful not to overbake—these are meant to be soft and chewy, not crisp. Once baked, let them cool completely before adding the glaze.
The glaze itself sets fairly quickly once spread, but I recommend chilling the finished bars for 15–20 minutes in the refrigerator to help it firm up before slicing.
Tips for Perfect Pistachio Pudding Sugar Cookie Bars
- Don’t Overmix the Dough
Once you add the dry ingredients, mix just until combined. Overmixing can make the bars tough instead of tender. - Use Room Temperature Ingredients
Especially the butter and egg. This ensures they blend smoothly and evenly. - Line Your Pan with Parchment
It makes it way easier to lift the bars out cleanly and slice them evenly. - Chill for Clean Slices
If you want those picture-perfect edges, let the bars chill for a bit after glazing. It helps everything firm up nicely. - Adjust Glaze Consistency
If your glaze is too thick, add milk a teaspoon at a time. If it’s too thin, mix in a little more powdered sugar. - Toast the Pistachios (Optional)
Toasting brings out their nutty flavor even more. Just a few minutes in a dry pan makes a big difference.
Watch Out for These Mistakes While Cooking
- Using Cook-and-Serve Pudding
Always use instant pudding mix. The cook-and-serve kind won’t blend the same way and can alter the texture of the bars. - Overbaking the Cookie Layer
It can be tempting to leave them in until the top is fully golden, but that leads to dry, cakey bars. Pull them out once the edges set and lightly color. - Glazing While Warm
Make sure the cookie layer is fully cooled before adding the glaze. If it’s still warm, the glaze will melt and slide off. - Skipping the Parchment Paper
This little step makes a big difference when it’s time to lift and slice the bars neatly. - Not Measuring Flour Correctly
Scooping flour straight from the bag can lead to using too much. Instead, spoon it into your measuring cup and level it off.
What to Serve With Pistachio Pudding Sugar Cookie Bars?
Hot Coffee or Espresso
The nutty pistachio flavor pairs beautifully with the boldness of coffee. A cappuccino or latte is ideal.
Vanilla Bean Ice Cream
Serve a chilled bar with a scoop of vanilla ice cream for a creamy, dreamy dessert pairing.
Fresh Berries
A handful of raspberries or sliced strawberries brings a tart contrast to the sweetness of the bars.
Mint Tea
If you’re going for something light, a cup of hot or iced mint tea adds a refreshing balance.
Lemonade
Especially in summer, lemonade gives a bright, citrusy cut to the richness of the cookie bars.
White Wine (Light & Crisp)
A chilled glass of Riesling or Pinot Grigio is a surprisingly delightful companion to pistachio desserts.
Whipped Cream
Add a little swirl of whipped cream on the side for an extra layer of indulgence.
Pistachio Latte
If you’re a pistachio lover through and through, pair these bars with a pistachio-flavored latte for a full-flavored treat.
Storage Instructions
Once the bars are fully cooled and glazed, store them in an airtight container. They’ll stay fresh at room temperature for up to 3 days, or you can refrigerate them for up to a week if you prefer them chilled and slightly firmer.
For longer storage, these bars freeze surprisingly well. Just slice them first, then layer the bars with parchment paper between each row in a freezer-safe container. Freeze for up to 2 months. When you’re ready to eat, let them thaw in the fridge or on the counter—glaze and all.
Estimated Nutrition
Here’s an approximate breakdown per bar, based on a 16-bar batch:
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 125mg
- Total Carbohydrates: 30g
- Dietary Fiber: 0.5g
- Sugars: 19g
- Protein: 2g
- Serving Size: 1 bar (1/16 of pan)
These values may vary depending on the exact ingredients and brands used, but they give a solid general idea of what to expect.
Frequently Asked Questions
How do I know when the cookie bars are done baking?
They’re ready when the edges are lightly golden and the center is set but still soft. Don’t wait for the whole surface to brown—that would mean they’re overbaked.
Can I use homemade pistachio pudding instead of instant?
For this recipe, stick with instant pudding mix. Homemade versions won’t provide the same structure or consistency in the dough and glaze.
Do I need to prepare the pudding before adding it?
Nope! Add the dry pudding mix directly to both the dough and the glaze—don’t make it into pudding first.
What size pan should I use?
An 8×8-inch baking pan is ideal for this recipe. If you use a larger pan, the bars will be thinner and bake faster, so keep an eye on them.
Can I double the recipe?
Yes! Double all the ingredients and bake in a 9×13-inch pan. You may need to extend the baking time by a few minutes—check doneness starting at 25 minutes.
Is it okay to leave them out overnight?
Definitely. As long as they’re in an airtight container, they’ll stay soft and fresh at room temperature for a couple of days.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe by half to avoid over-seasoning.
Why is my glaze too runny or thick?
Glaze thickness depends on how much milk you add. Add a little powdered sugar to thicken or a touch more milk to loosen it—adjust slowly until you get a spreadable consistency.
Conclusion
Pistachio Pudding Sugar Cookie Bars are a simple yet show-stopping dessert that’s both nostalgic and a little unexpected. With a soft, buttery cookie base and a creamy pistachio glaze, they’re the kind of treat you can pull together quickly and still wow a crowd. Whether you’re baking for a holiday, a birthday, or just because you love pistachio, this recipe delivers big flavor in a small, colorful square.

Pistachio Pudding Sugar Cookie Bars
- Total Time: 40 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
These Pistachio Pudding Sugar Cookie Bars are soft, buttery, and flavored with instant pistachio pudding for a delightful twist on classic sugar cookies. Topped with a creamy pistachio glaze and crunchy chopped pistachios, they’re easy to make, beautiful to serve, and packed with nostalgic flavor. Perfect for holidays, potlucks, or whenever you’re craving something sweet and unique.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 3.4-ounce package instant pistachio pudding mix (dry)
1 teaspoon baking powder
1/4 teaspoon salt
For the Glaze:
1 cup powdered sugar
2 tablespoons instant pistachio pudding mix (dry)
2 to 3 tablespoons milk
1/4 cup chopped pistachios (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract. Beat until smooth and combined.
4. Mix in the dry pistachio pudding mix until fully incorporated.
5. Add the flour, baking powder, and salt. Stir until a soft dough forms—do not overmix.
6. Press the dough evenly into the prepared pan.
7. Bake for 22 to 25 minutes, until the edges are just golden and the center is set.
8. Let the bars cool completely in the pan on a wire rack.
9. In a small bowl, whisk together the powdered sugar, dry pudding mix, and milk until smooth.
10. Spread the glaze over the cooled bars. Sprinkle chopped pistachios on top.
11. Chill the bars for 15 to 20 minutes to help the glaze set.
12. Lift out using parchment, slice, and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 19g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio bars, pudding sugar cookie, sugar cookie bars